Set a large sauté pan (or deep skillet) on the stovetop. Then set out a large mixing bowl, and a measuring pitcher.
In the bowl, mix the ground beef, grated onion, panko, garlic, ginger, egg and salt. Mix by hand until very smooth and even.
Set the skillet over medium heat. Use a 1 ½ tablespoon scoop to portion the meatballs out evenly. Roll them tightly by hand, then set them in the skillet. You should have approximately 25-28 meatballs.
Gently shake the pan and sauté for 3-5 minutes. Use tongs to turn the meatballs, as they brown.
Meanwhile, mix the sherry, soy sauce, brown sugar, cornstarch, and crushed red pepper in the measuring pitcher. Mix well.
Once the meatballs are brown on the outside, pour in the edamame and 2 cups water. Bring to a simmer.
Once the mixture is simmering, stir in the sauce. Continue to simmer for 5-10 minutes, until the meatballs are cooked through and the sauce has reduced and thickened. Stir occasionally. (Stop when the sauce is almost as thick as you want it. It will continue to thicken as it cools.)
Turn off the heat and stir in the scallions and sesame seeds. Serve warm as-is, over rice, or with low carb cauliflower or broccoli rice.
These meatballs are fabulous with beef, because of the flavorful fat content. However, they could easily be made with ground chicken or turkey.